The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1887-11-01
Breakfast and Luncheon-TabIe.

Many domestic storm darkens the hori-
son of the breakfact-table, arising from dys-
pepsia. The busy, active life of Americans
demands hearty. well-prepared meal, there
fore our breakfasts offer strong contrast to
those of other nations. There are generally
in the crisp autumnal days, or should be,
waffies, mullins, or toast; meats, stews, eggs;
coffee, tea, or chocolate. or all; not forget
ting an omelet, perhaps the remains Of
chicken or other fowl fried in golden bat
ter. And when the Democratic appetite be-
comes palled the Republican nerves shaky,
digestion Of both parties in an unsatisfac-
tory condition, picked oysters and caoiare
artfully introduced between the slices of
bread and butter, with cayenned kidneys
and broiled bones, may create an enormous
change in politics and tempers. Many a
downfall in stocks. domestic storm, even a
murder. may have come from series Of dis
appointments in breakfast.
Toast and eggs with herring are appetiz-
ing and will not injure delicate stomach at
breakfast Break three eggs into small
stewpan, add saltspoon Of salt, quarter
of that quantity Of pepper, ana two ounces
of butter; set the stewpan over moderate
fire, and stir the eggs with wooden spoon,
being careful to keep every particle in mo-
ton until it has become a smooth, rather
thick substance; previous to pouring the
| eggs over lay. the carefully broiled herrings,
only the flesh, ON one piece Of toast, and
| cover with another beneath the eggs. A
layer OF mashed potato over, in place Of the
4 eggs, is very good. and dried haddock as we'll
as sardines are delicious; il wanted hot they
may be placed few minutes before the fire.
Il thn knnW of fwKa Gah ~ h
| thrown aside or otherwise wasted. Some
| times Ii Is an agreeable accessory TO the
breakfast served cold with sliced cucumDers
| or mixed with salad.
A fish fried for breakfast too often pre-
| sents more grease than is acceptable to a
| delicate appetite. After the fish Is carefully
| prepared il must be placed on a soft cloth
| and gently dried; then 1t is usually dredged
with flour, brushed over with a wellbeaten
egg and strewed with fine bread crumbs
which prevents the juices from escaping or
| the fat penetrating. The scrupulously clean
| pan must be filled with the lard or oil to be
| used. The French always cook fish In olive
| oil, certainly though expensive the most
| agreeable method. Ifnot constantly watched,
| butter will burn. Place the fish in boiling
| hot fat of whatever nature in the frying-pan;
! 1t should be perfectly covered with the fat
| which forms the crust, or Ia surprise as
| French cooks call it, and be carefully
| watched; when one side takes yellowish
brown II must be turned, not too rapidly;
remove it cautiously, when thoroughly done.
| with fish-slice, and perfectly drain it on an
| inverted sieve. The oil or fat in which the
| fish has been fried should be poured from
| the pan into an earthenware far, and NAV
| frequently be used, for frying fish only.
Herrings are called the republicans of the
sea, coming in mighty shoals to overturn all
established order In the markets. yet are
| welcomed by the rich as well as the poor,
and are most excellent appetizer as well as
/ delicious and nutritive. S0yer recommends
| the broiling of herrings with sauce Dion,
| and insists that their delicacy prevents their
being dressed in any other way than boiled
| or broiled. TO broil them: After being well
wiped on a cloth, cut three incisions slant
| wise upon each side, dip them in flour broil
slowly over moderate fire; when done,
| sprinkle little salt over, dress them upon a
napkin, garnish with parsley, ana serve with
| the following sauce tureen: Add TO eight
| tablespoonful of melted butter in a stewpan
two of French mustard, or one of English,
| an ounce Of fresh butter, and little pepper
and salt; when upon the point of boiling,
serve. TO boil herring: Let six herring boil
twenty minutes in plenty of salt and water,
/ Just enough to simmer; then prepare the fol-
loving sauce Put half gill Of cream upon
the fire in a stewpan; when it boils add
| eight spoOnsful Of melted butter, an ounce
| of fresh butter, pepper, SALT and the juice of
| half a lemon; dress the fish upon a dish
without napkin; pour the sauce over and
serve.
Luncheons are, in fact, the substantial
| meal for those who dine at late hour, and
may include cold meats, game, fowls, hashed
| meats, or broiled meats and bones, soups,
outlet, game, pies, potted meats. cold tongue,
pdteS de t0ie grdS, potatoes in many shapes,
honey, marmalades, coffee, tea, chocolate,
and sweets of many sorts.
FrGhgipdne Is delicious creamy material,
| much used in French cookery for tartlets
| with fruit or biscuits, and in various confec-
| tions, and is made Immediately before using /:
| Beat up well six eggs into stew pan with
three tablespoonfuls of fine, very dry flour,
| two ounces Of bruised macaro0ns, three of
sugar, on which the rind of a lemon has been
rubbed, tablespoonful OF orange-hower
| water, and pint OF new milk. Stir it gen.
thy over slow fire for twenty minutes new
| er allowing 1t to boil, and when thickened 1t
Is ready for use. Poured over baked apples,
pears, ounces and other fruits, this makes a
delightful entIemet.
A Chantilly basket is not only an orna-
| ment, but delicious addition to the lun-
cheon table. This basket is made by lining
| q thin basket mould with macaroOns, united
by strong syrup OF sugar and white of egg
| boiled together: 1t must be left in dry
place till perfectly firm. Then turn it out
and serve filled with fruit, whipped cream,
apple snow, or dry and fresh fruits. TO
make apple snow, put into a pan, without
pairing, twelve large apples, with the rind Of
a lemon, the juice and pint Of cold water
set them over slow fire and boil gently till
the apples are perfectly soft, but not broken
drain them over a sieve, and when cool put
the pulp, clear of seeds. into bowl, and beat
it up to a strong froth; beat the whites OF
twelve eggs to a solid froth with ten ounces
of sifted sugar. then beat the apples and
eggs together till they resemble snow; hear
this in the Chantilly basket or on a dish as
high as possible Put some small green
sprigs in the centre and serve as soon as
l fhaff or al